Apple & marjoram sorbet

Hi!

Every spring, summer and fall, I find myself thinking “this is my favourite time of year, this is when the best fruits are ripe! How much have I been longing for the first rhubarb, all the berries of summer, but oh then the apricots and peaches are ripe and nothing has ever tasted better until I get my hands on a greengage and then it is time for apples and pears…” There are worse conditions than being an easily excited glutton for fruit!

Now I know it is autumn, at least in these parts of the world, and grey skies and torrential rain doesn’t exactly scream ice cream - but since our springs and summers can be wet and cold too, my cravings tend not to pay too close attention to the weather forecasts. And, well. I had a bowl of apples so fragrant they filled my entire kitchen with their aroma and urged me to make something fresh, clean and vibrant. A sorbet.

Herbs have played an, if not leading, then an important role in the food I love to cook and eat for as long as I can remember, so when I changed from creating primarily savoury to sweet recipes, it felt only natural to take the herbs and vegetables with me.

This isn’t my first sorbet infused with marjoram, and it probably won’t be the last time you will find a recipe containing the herb here. But the floral, citrusy and woody flavour of marjoram is just beautiful with the crisp, aromatic flavour of the apples.